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Pork Tenderloin Stir Fry served over Quinoa

by Kara Heald

This is a great healthy recipe that I have made often from The Looneyspoons Collection Cookbook. Instead of rice, serve over quinoa. If you don’t like pork tenderloin you can substitute chicken, or you can omit any meat and do a veggie stir fry (just throw in a bit more – maybe some carrots, baby bok choy, asparagus, onion, and more peppers).

I do follow the main recipe guidelines from the book, however, I don’t measure the veggies, I just buy one head of broccoli, one not too big yellow pepper and one not too big red pepper. I like lots of veggies. I also ballpark my package of pork tenderloin to be about 0.500kg. I definitely want to switch up the veggies to mix it up a bit. The sauce is delicious and over quinoa this makes a great healthy and filling dinner that feeds 2 adults and 2 children, plus makes one lunch portion which the hubby really loves for work the next day.

Ingredients:

Pork tenderloin (0.500kg), trimmed of fat and cut into strips

1 head of broccoli, cut into bite size pieces

1 red pepper, sliced into bite size pieces

1 yellow pepper, sliced into bite size pieces

1/2 cup no-salt added chicken broth

1/4 cup hoisin sauce

1/4 cup orange marmalade

1 tbsp seasoned rice vinegar

1 tbsp cornstarch

1 tsp sesame oil

1 tsp grated gingerroot

1 tsp minced garlic

1/4 tsp Chinese five spice powder

2 tsp canola oil

1 cup quinoa prepared with water or vegetable/chicken broth

Instructions:

Prepare quinoa according to package instructions.

In a medium glass measuring cup whisk together 1/2 cup of chicken broth, hoisin, marmalade, rice vinegar, cornstarch, sesame oil, gingerroot, garlic and five spice powder. Set aside as you will add to cooked pork and veggies for the last few minutes of cooking.

Heat canola oil in a large skillet or wok over medium-high heat. Add pork and cook until no longer pink.